Kitchen Myths

[Deer Meat]

I was doing some searching on the web and came across this site.

http://www.pgacon.com/KitchenMyths.htm

There are some interesting and familiar topics. The one about searing meat will probably cause a stir.

I don't know how valid these points are, just found it interesting. Some of the descriptions make sense if you think about it.

 

[djb]

Cool site.
Te: searing meat:
Exhibit A is the noise, i.e. liquid escaping and evaporating (boiling). If the meat was "sealed", there would be no juice in the pan.


Regards

 

[gypsyseagod]

i saw that site...but much like ghost hunters- did they double check their hypothesis ??/
i personally found that water freeses when it's frozen lol

 

[fatback joe]

If you like this kind of stuff you should read "On Food and Cooking"

http://www.amazon.com/exec/obidos/AS...kstorenow57-20

Not exactly a page turning thriller, but a great reference book if you want to know the why's and how's on food & cooking.

A little more friendly read, not written like an encyclopedia is the "What Einstein Told His Cook"

http://www.amazon.com/What-Einstein-.../dp/0393011836

2 books out in that series.

All bust quit a few myths and explain the science behind it all well.

 

[peculiarmike]

The searing thing is dead on. You sear for FLAVOR.

 

[richtee]

Especially for long cooking times. Once the interstitial fibroids in the meat start to break down, IE. "gets tender" well..you can follow from there.

Perhaps on a rare steak, this may be somewhat applicable, however.

 

[Deer Meat]

Hey Rich, Man your makin my head hurt with them big words "interstitial fibroids"

ouch

 

[richtee]

You an' the cool steve guy. Sorry. Please disregard future posts, I have a bad habit of using them. <grin>

PS: got a call from a bud this AM... 6 point 145 Lbs. hanging. AND.. I get a hind for a whole venison ham trial!

 

[fatback joe]

http://www.cookingforengineers.com/

Rich,

You ever check out this site? The forums have some of the most interesting reading on the site.

 

[richtee]

LOL! No! But it looks like I mightaoughter do that!

Thanks Joe!

oops..mightaoughter is kinda big... LOL!!!

 

[Deer Meat]

Good luck with that venison Rich.

 

[richtee]

Yumm... I love the site already!
http://www.cookingforengineers.com/r...English-Toffee

 

[fatback joe]

Fortunately my wife is from Michigan so I understand that language. LOL

 

[richtee]

Tanks guy! I'll make a full report. Gonna freeze it for a couple weeks in the Beast's companion...